Ingredients
• 1 lemongrass stalk, chopped
• Handful of coriander leaves
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 2 cm piece of root ginger, grated
• 1 tbsp coconut sugar or honey
• 1 tbsp tamari soy sauce
• 1 tbsp fish sauce
• ½ tsp turmeric
• 1 tsp garam masala
• 400ml coconut milk
• Salt and pepper
• 4 skinless, boneless chicken thighs or 2 chicken breasts, cut into large chunks
• 1 tbsp coconut oil or olive oil
• 1 red chilli, deseeded and diced
• 1 bunch of pak choi cut into strips
• 100g mangetout
• 4 shitake mushrooms, sliced
• 60g cooked buckwheat noodles or rice noodles
• Handful of bean sprouts
• 2 spring onions, chopped
Serves 2
Preparation time: 15 minutes
Marinate: 1 hour (at least)
Cooking time: 18 minutes
Indonesian Chicken with Buckwheat Noodles
This flavoursome dish packs a punch, with a wealth of anti-inflammatory ingredients, including ginger, garlic and turmeric together with immune-supporting shitake mushrooms and coconut. Buckwheat noodles, also called soba, are a nutritious staple in Asian dishes.
Place the lemongrass, coriander, onion, garlic, ginger, coconut sugar (or honey), tamari soy sauce, fish sauce, turmeric, garam masala and coconut milk in a blender and process until smooth. Pour over the chicken. Season with a little salt and pepper. Marinate for at least one hour.
Heat the coconut or olive oil in a wok or frying pan. Drain the chicken, reserve the marinade and stir fry the chicken for 2-3 minutes.
Add the chilli, pak choi, mangetout and mushrooms and cook for a further minute. Add the marinade and simmer for 10-15 minutes until the chicken is cooked.
Once the chicken is cooked, toss in the noodles. Sprinkle over the bean sprouts and spring onions to serve.
Nutrition per serving: 394kcal, fat 16.5g (of which saturates 7g), carbohydrate 29.2g (of which sugars 24.1g), protein 32.3g.
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